• abengal on March 13, 2022

  I love this book, even though it is getting old and probably fashions have changed, although like a lot of people we still don’t go out much. The recipes are mostly good with clear instructions and there are notes with each one as to what parts can be made ahead and how far, hours, days, weeks, months. There are lists at the back for “Do nothing on the day”, vegetarian/ vegan, picnics, weddings etc. and helpful notes on planning, shopping etc. When we are having guests and decide to have appetisers this is the first book I get out and usually don’t get to opening the others.

Notes about Recipes in this book

• Tomato and basil crostini

  • abengal on January 01, 2024

    These were good and would definitely make again as they are fresh tasting, so go well as an alternative to rich and creamy canapés, also can be eaten by lactose intolerant guests. Didn’t have balsamic vinegar so used rice wine vinegar and forgot to buy the basil but they still worked. Served on Savoy biscuit as didn’t want to make the crostini. Important to take the seeds out from the tomatoes and instructions are at the back but a used a spoon instead of a knife, much quicker.

• Avocado and goat's cheese crostini

  • abengal on January 01, 2024

    Good, will make these again if avocados are cheap and ripe. We don’t like goat’s cheese so used 1/2 cream cheese and 1/2 feta , not expensive brands, just standard from the supermarket. The lemon was a large one, so a bit too lemony, but still worked. Used Savoy (plain) biscuits instead of making the crostini.

• Cumin scented kofte brochettes with minted yoghurt dip

  • abengal on March 13, 2022

    These were nice despite accidentally leaving out the coriander (didn’t notice it when writing up the shopping list) and I would definitely make them again. A note ‘tho in that they are best hot from the grill which could be tricky if your kitchen is separate from your dining room, ours is all one room so the cook could still be part of the conversation. They need the sauce. The sauce recipe asked for 15 g each of mint and parsley, there was less in the garden then I had realised so it was 15g combined with a lot more mint then parsley which worked. Perhaps 15 g of each would have been too much. According to the recipe you can make the dip a day in advance and the skewers up to 12 hours.

• Basil marinated mozzarella and cherry tomato skewers

  • abengal on March 13, 2022

    I liked these but they didn’t really suit our guests. The fishball and tofu skewers and lamb brochettes were more popular. If I made them again I would marinate them longer, a day or two. The recipe says up to three days. Also, the basil threading is fiddling, but you can put the skewers together 4 hours in advance. I left out the diced capsicum as we were running behind schedule, not sure if it made much of a difference. They are pretty on the table.

• Roast red pepper, feta and mint dip

  • abengal on March 13, 2022

    This is good, although I have a note to only use 100 g each of feta cheese and cream cheese and only use 2 Tblsp mint (we didn’t have large parties). The mint is essential. Good on toastlets (we just bought those but there is recipe for them in the book under crostini). Recipe says can make up to 3 days in advance and my note says keeps well.

• Avocado lime cream dip

  • abengal on March 13, 2022

    Nice, but I cut down the spring onions from 4 to 1 and a note says to be careful of the green chillies. Can make up to 8 hours in advance.

• Sun-dried tomato and cannellini bean dip

  • abengal on March 13, 2022

    Good, but I halve the vinegar so be cautious with it. Can make up to three days ahead.

• Spicy peanut dip

  • abengal on March 13, 2022

    We REALLY did not like this one.

• Spiced roast aubergine dip

  • abengal on March 13, 2022

    My note here says it was bitter.

• Savoury sables

  • abengal on March 13, 2022

    These burn very easily and are best light golden. Kept OK. I don’t think I would make again.